7 Equally Healthy But Lesser-Known Superfoods
If you want to try something new, you can satisfy your palate with these less-popular but equally nutritious superfoods featured in Time magazine:
- Limequat: A cross between lime and kumquat,
limequats are in season between July and November,
and contain plenty of fiber and vitamin C. Like the
kumquat, they have an edible rind, so it’s a good
choice for spicing up dishes with a citrusy flavor.
Yet another member of the citrus family that
is typically overlooked, pomelos look a bit like oversized
grapefruits, and the taste is similar too, although pomelos tend to be sweeter.
The significant vitamin C content in pomelo acts as
an antioxidant that helps slow down aging. The rich
supply of key nutrients in pomelo, such as potassium,
dietary fiber, and magnesium, also helps:
• Prevent osteoporosis and bone weakness
• Fight microbial, viral, and bacterial infections
• Eliminate constipation and diarrhea
• Reduce risk of atherosclerosis, heart attacks, and strokes
• Increases blood circulation and oxygenation of organs
3 Hubbard Squash
A winter produce, Hubbard
squash come with loads of nutrients, including
vitamins A, C, E and K, potassium, folic acid, iron,
lutein, manganese, magnesium, phosphorus,
zeaxanthin, and plant-based omega-3. It’s best
enjoyed roasted and with kale, or added into a
steaming pot of stew.
4 Teff A tiny North African cereal grass grain, teff has been a staple of traditional
Ethiopian cooking for thousands of years. Apart from being naturally gluten-free, here
are a some more reasons why teff should be a part of your everyday diet:
- It helps manage blood sugar
- It helps regulate your bowel movement
- It is low in sodium
- It is rich in calcium, manganese, iron, fiber,
protein, B vitamins, zinc, and all eight essential
Including teff into your everyday meals is easy-peasy, since it has a mild, nutty flavor
that lends itself well to a variety of dishes, including stews, pilaf, and baked goods. You
could also use it as a salad topping.
Its curry-scented leaves are edible and are often used as an ingredient in
authentic Indian cuisine, while its seeds are used as a flavorful spice. Fenugreek seeds
are rich in minerals like iron, potassium, calcium, fiber, choline, and can be sprouted for
an added health kick as well.
Over the years, fenugreek has also been the focus of
several studies concerning the treatment of diabetes
and the prevention of breast cancer. But traditionally,
fenugreek has been valued for its medicinal uses
- Digestive problems
- Sore throat
Purslane is a lemon-flavored edible weed
that is popular in both Greek and Mexican cooking.
Some compare its taste to watercress or spinach. It’s
rich in plant-based omega-3 fats, vitamins C and E,
and pectin. Young leaves and tender stem tips are
generally preferred in terms of flavor and crunch, and
make a tasty addition to salads and sandwiches.
Also known as turnip-rooted celery or celery root, celeriac is a root vegetable
with a taste that resembles conventional celery. Celeriac is high in vitamins B6, C, and
K, along with potassium, and magnesium. It is also proven to help aid in:
- Improving bone health
- Enhancing brain function
- Fighting damaging free radicals
- Maintaining a healthy blood pressure level
- Preventing cancer
You can eat celeriac either raw or cooked. Time magazine, on the other hand, suggests grating a little celeriac onto your salad, along with beets, apples, and walnuts, for an added punch.